Recipe
Mango Bhapa Doi
Creamy Bengali steamed yogurt dessert with mango, saffron, cardamom, and a silky mango finish.
Recipe information
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 285 min
- Servings
- 4
- Difficulty
- easy
About this recipe
Mango Bhapa Doi is a chilled Bengali dessert with a smooth steamed-yogurt base and the bright sweetness of ripe mango.
Ingredients
- 1 cup Hung curd
- 0.5 cup Condensed milk
- 0.25 cup Mango pulp
- 2 tbsp Warm milk
- Saffron
- 1 Green cardamom
- Mango pulp — For the syrup
- Sugar — For the syrup
Equipment
- Mixing bowl
- Heatproof moulds
- Steamer
Cooking method
-
Make the yogurt base
Whisk the hung curd, condensed milk, mango pulp, warm milk, saffron, and cardamom until smooth.
-
Steam until set
Divide the mixture between moulds and steam gently until just set.
-
Chill completely
Cool the bhapa doi, then refrigerate it until thoroughly chilled.
-
Make the mango syrup
Cook mango pulp, sugar, and water until a smooth syrup forms, then cool it completely.
-
Serve
Top the chilled bhapa doi with mango syrup just before serving.
Pro tips
- Steam over gentle heat so the yogurt stays smooth and delicate.
- Chill fully before unmoulding or serving for the best texture.
Frequently asked questions
Can I make mango bhapa doi ahead?
Yes. It keeps well chilled for up to two days; add the syrup just before serving.
Can I use store-bought mango pulp?
Yes. Choose ripe, unsweetened mango pulp and adjust the sugar in the syrup to taste.
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